Sago Kheer also popularly known as Sabudana Kheer is a milk pudding made with soaked sago pearls and is an ideal dessert option in Hindu community during their religious fasts. Its texture is creamy, luscious and absolutely melt in mouth. Tapioca Sago (Sabudana) is a processed, ready to cook agricultural food product. The only raw material for manufacturing Sabudana is tapioca root internationally known as Cassava. For infants and sick persons or during fasts (vrata-upawas), Sabudana is considered an acceptable form of nutrition. [wiki]
Sabudana kheer can be flavored with various ingredients like saffron, mango, carrots, beets etc. Its light to your stomach and keeps your digestion easy. I often make sabudana kheer at home, apart from this there are various other savory items as well made with sago pearls. Though this time my recipe is with sugar and is non-vegan but sago kheer can also be made using non-dairy products for vegans and sweetened with natural ingredients for diabetics. I had already posted Sugar Free Sago Kheer in my blog previously. Coming back to today’s post, let us quickly check out the ingredients require and the steps as well.
How To Make Creamy Sabudana Kheer ?
Wash sago pearls under running water, strain and keep aside.
In a large bowl add 2 cups of water and soak sago pearls for minimum 1 hour or till they bloom completely. Heat milk in thick bottom pan till it starts to boil. Simmer the gas flames and add saffron and cardamom powder and let it cook till milk starts to thicken. Once the milk is pale yellow in color and starts reducing from sides, add soaked sago pearls and cook for 5-6 min in low heat. You will notice the sago pearls turning transparent and light. Add sugar and stir nicely till sugar dissolves. Now add chopped cashews and cook the kheer for another 10 mins till it gets creamy in texture. Turn off the gas and add raisins by your choice. Do not add raisins before as it may split the milk and spoil your preparation. Garnish with some more chopped nuts and dried rise petals and Serve hot/warm/chilled , as per your preference.
| Prep Time | 1 Hour |
| Cook Time | 20-25 Minutes |
| Servings |
People
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- 1 Litre milk
- 1 Cup Sabudana Pearls
- 1/4 Cup sugar
- 1/2 Tsp Cardamom Powder
- 1 Pinch saffron
- 2 Tbsp Dry fruits and nuts Chopped Cashews, Almonds, Pistachios and Raisins
- 1 Tsp Dried Rose Petals For garnish
Ingredients
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- Wash sago pearls under running water, strain and keep aside.
- In a large bowl add 2 cups of water and soak sago pearls for minimum 1 hour or till they bloom completely.
- Heat milk in thick bottom pan till it starts to boil. Simmer the gas flames and add saffron and cardamom powder and let it cook till milk starts to thicken.
- Once the milk is pale yellow in color and starts reducing from sides, add soaked sago pearls and cook for 5-6 min in low heat. You will notice the sago pearls turning transparent and light.
- Add sugar and stir nicely till sugar dissolves.
- Now add chopped cashews and cook the kheer for another 10 mins till it gets creamy in texture.
- Turn off the gas and add raisins by your choice. Do not add raisins before as it may split the milk and spoil your preparation.
- Garnish with some more chopped nuts and dried rise petals and serve hot/warm/chilled , as per your preference.
If you like this Indian dessert recipe then try making at home and share your feedback with me in comments below.
Love: Shaheen ❤
